Hollandaise Eggs Benedict

Ingredients:

• 4 English muffins, split
• 8 slices Canadian bacon
• 8 eggs
• 1/2 cup white vinegar
• 1/2 cup water
• 4 tablespoons unsalted butter, melted
• 3 egg yolks
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Fill a large saucepan with 2 inches of water and bring to a simmer over medium heat.
2. In a separate saucepan, melt the butter and then remove from heat.
3. Add egg yolks and whisk vigorously for 1 minute.
4. Place the bowl over the saucepan of simmering water and continue whisking until the sauce has thickened, about 5 minutes.
5. Remove from heat and stir in lemon juice, salt, and pepper. Set aside.
6. In a large skillet, cook Canadian bacon over medium-high heat until lightly browned.
7. In a separate saucepan, combine 1/2 cup water and white vinegar and bring to a simmer.
8. Crack one egg into a small bowl and then gently pour it into the simmering vinegar-water mixture. Cook for 3 minutes and then remove with a slotted spoon. Repeat with remaining eggs.
9. To assemble, toast English muffins and place a slice of Canadian bacon on each half. Top with a poached egg and a spoonful of hollandaise sauce.
10. Serve immediately and enjoy your delicious Hollandaise Eggs Benedict!